- Pecan pie bars capture classic pecan pie flavor with a buttery shortbread crust and gooey, chewy filling—easier and quicker than a whole pie.
- Prep tricks—toast pecans, press and chill crust, measure ingredients, and line pan—make baking stress-free and yield cleaner slices.
- Flexible recipe—swap corn syrup for maple, add bourbon or chocolate, use gluten-free flour, and finish with flaky sea salt for variation.
There’s something magical about pecan pie, but let’s be honest, making the full pie can feel like a bit of a production. That’s why I adore pecan pie bars. With all the flavors of the traditional pie packed into a hand-held square, these bars are easier to prepare, serve, and enjoy. The sweet, gooey filling paired with a buttery shortbread base is nothing short of addictive.
These pecan pie bars are perfect for holiday dessert tables, potlucks, bake sales, or simply when you want a little southern-inspired comfort in your kitchen without rolling out pie dough. Best of all, they’re sturdy enough to pack up for gifting, assuming you can resist eating half the pan yourself first.
Table of contents
Let’s Bake it: Recipe Card
Pecan Pie Bars Recipe
16
servings15
minutes45
minutes325
kcalA buttery shortbread crust topped with gooey, nutty filling, these pecan pie bars capture all the flavor of classic pecan pie in an easy bar form.
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Ingredients
1 cup unsalted butter, melted
2 cups all-purpose flour
0.5 cup granulated sugar
0.25 teaspoon salt
1.5 cups light corn syrup (or half corn syrup, half maple syrup)
1 cup brown sugar, packed
4 large eggs, lightly beaten
1 teaspoon vanilla extract
2.5 cups pecans, toasted and chopped
Directions
- Start by preparing your crust. In a mixing bowl, stir together melted butter, flour, sugar, and salt until crumbly. Press this mixture evenly into a parchment-lined 9×13 pan. Bake until lightly golden.
- Meanwhile, prepare the filling. In another bowl, whisk together corn syrup, brown sugar, eggs, and vanilla until smooth. Fold in the chopped pecans. Pour this mixture evenly over the baked crust.
- Return the pan to the oven and bake until the filling is set around the edges but still slightly jiggly in the center. Remove, cool completely, then lift from the pan and cut into neat squares.
Notes
- Use toasted pecans for maximum flavor.
- Chill the bars before slicing if you want super clean edges.
- Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition Facts
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 25g
- Protein: 4g
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The Secret to Perfect Pecan Pie Bars
What makes these pecan pie bars so special is their balance of textures. The crisp, buttery shortbread crust provides a sturdy foundation, while the pecan filling bakes up gooey, sweet, and just slightly chewy at the edges. Unlike a whole pie, you don’t need to worry about blind baking or cracked centers.
The recipe also leaves plenty of room for flexibility. You can adjust the sweetness by cutting back on the sugar or swap the corn syrup for maple syrup to add depth of flavor. For those who need it, the crust can easily be made with gluten-free flour blends. And if you’re someone who loves a salty-sweet contrast, a sprinkle of flaky sea salt on top before baking takes these bars to another level.
Your Game Plan Before Baking
To keep this recipe stress-free, a little prep work goes a long way. Here are a few steps you can do in advance:
- Toast the pecans: Enhances flavor and keeps them crunchy. Store them in an airtight container until ready to use.
- Prepare the crust mixture: You can press it into the baking pan, then refrigerate until baking day.
- Measure your ingredients: Having sugar, corn syrup or maple syrup, and vanilla ready makes the filling come together faster.
- Line your pan with parchment: This step ensures the bars lift out easily without sticking.
Getting the Bars Just Right
These pecan bars are straightforward, but a few thoughtful touches make them bakery-level good.
- Always toast the pecans lightly before adding them to the filling, it makes the nutty flavor shine.
- Don’t overbake. The filling should be set but still slightly jiggly in the center when removed from the oven.
- Let the bars cool completely before slicing. This prevents a gooey mess and ensures clean cuts.
- Use a sharp serrated knife and wipe it clean between slices for picture-perfect edges.
- For extra richness, substitute half of the corn syrup with maple syrup or golden syrup.
Creative Variations of Pecan Pie Bars
Chocolate Pecan Pie Bars
Melted dark chocolate swirled into the filling creates a fudgy layer that pairs beautifully with the sweetness of the pecans. It’s perfect for chocolate lovers and makes the bars feel even more decadent.
Bourbon Pecan Pie Bars
Adding a splash of bourbon to the filling deepens the flavor with warm, caramel-like notes. The alcohol cooks out, leaving behind complexity that elevates this classic treat into something special.
Maple Pecan Pie Bars
Swap corn syrup for pure maple syrup and you’ll get a richer, earthier sweetness. It’s especially perfect for fall gatherings when maple flavors are at their peak.
Salted Caramel Pecan Pie Bars
Drizzle salted caramel over the baked bars and finish with flaky sea salt. The sweet and salty contrast is irresistible, making these bars impossible to eat just one.
Gluten-Free Pecan Pie Bars
By substituting a high-quality gluten-free flour blend in the crust, these bars can be enjoyed by everyone at the table. The flavor remains buttery and satisfying.
If you wanna add a Christmas flavor to your pie bars, try the Milk Bar Pumpkin Pie Recipe!
FAQs
Yes, these bars store well. In fact, they taste even better the next day as the flavors meld.
This usually means they were underbaked. The filling should be set with a slight jiggle in the middle when removed.
Absolutely. Wrap tightly in plastic wrap and foil before freezing for up to 2 months. Thaw overnight in the fridge before serving.
Use a serrated knife, wipe it between cuts, and chill the bars before slicing.
Yes, you can use maple syrup or honey as substitutes. The texture will vary slightly, but they’ll still be delicious.
Final Thoughts Before You Bake
These pecan pie bars are proof that you don’t need a full pie to capture the magic of this southern classic. They’re quicker, easier, and ideal for feeding a crowd. Whether you keep them simple or jazz them up with chocolate, bourbon, or maple, one thing is certain: they’ll disappear fast.
Next time you’re craving pecan pie flavor without the fuss, try this recipe and see just how easy it is to enjoy the richness in bar form. And if you’re already hooked, you might also love my pecan cream pie or candied pecans for more dessert inspiration.
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